Raspberry Sorbet with Fresh Whipped Cream

By Grammie926

Using frozen raspberries makes this vibrant sorbet a snap to prepare. (No ice cream maker necessary!)

Ingredients

• 1/4 cup water
• 1/4 cup plus 1 tablespoon sugar
• 1 bag (12 ounces) frozen raspberries or 3 cups fresh raspberries, frozen
• 1/2 cup heavy cream

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Stir together water and 1/4 cup sugar until sugar dissolves.

Pulse raspberries in a food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, and freeze until firm, about 30 minutes.

Whisk cream and remaining tablespoon sugar until soft peaks form.

Scoop sorbet into 4 glasses, and top with whipped cream.